Vegetable and chicken tart with olives

90 min
Suitable for vegetarians
Type of dish: Birds, Vegetables
Temperature: Hot
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Heüra 0.125 kg
Vegetable stock 0.167 l
Sweet paprika 0.333 g
Ground black pepper 0.333 g
Frozen peas 0.1 kg
Onion 0.1 kg
Carrots 0.067 kg
Garlic, bulb 1.333 ud
Green bell pepper 0.067 kg
Tomato 0.05 kg
Tomato sauce 0.083 l
Eggs 1.667 ud
Table salt 5.0 g
Plain flour 0.2 kg
Raising agent 5.0 g
Dried oregano 0.667 g
Grated cheese 0.05 kg
Mayonnaise sauce 0.1 l
Onion 0.033 kg
Carrots 0.017 kg
Green leek 0.05 ud
Parsley 0.0 g
Water 0.167 l
Onion 0.028 kg
Garlic, bulb 0.044 ud
Green pepper 0.017 kg
Diced tomato 0.111 kg
Table salt 0.039 g
Sugar 0.0 kg
Elaboration

For this recipe, the following preparations must be made:

  • Make a vegetable background and add spices (sweet paprika + black pepper)
  • Cut the olives into slices.
  • For the device:
    • Mix the eggs with the milk and oil, pour the flour in two shifts and mix well with the turmix; finally add the thruster and cook with salt and oregano (it must look
  • like a mass of crepe).
  • Preparation of the filling:
    • Cook the heura at the bottom of the species, remove and remove with the help of a pecker or rod.
    • Wet the onion, garlic, carrot and pepper.
    • Stew the peas.
    • Add the crumpled heura, the stuffed vegetables, the peas, the corn, and finally the tomato sauce.
  • Grease the plate with oil and flour.
  • Assembly, a layer of rigging + a layer of filling + apparatus + olives (decorate)
  • Bake at 180 ° C, approximately 15 minutes (until baked and delivered).
  • Making olive sauce:
    • Chop the olives with the milk.
    • Add mahonesa and emulsify with olive oil.

SERVICE

  • Reroute gastronorm plate 15 rations.
  • Serve with olive sauce.

 

Nutritional information (1 portion)
Fiber 7.39 g
Saturates 8.7 g
Monounsaturated fatty acids 21.21 g
Polyunsaturated fatty acids 12.06 g
Cholesterol 147.51 mg
Calcium 310.95 mg
Iron 5.04 mg
Zinc 2.11 mg
Vitamin A 424.08 ug
Vitamin C 30.11 g
Folic acid 81.08 ug
Salt (Sodium) 1721.05 mg
Sugars 9.38 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.